These Copycat Starbucks – Mini Carrot Cake Loaves (Vegan) are a real replica of those little loaf cakes in the famous coffee shop. Packed with spices, dried fruit and some chopped walnuts for a fabulous texture. Topped with an easy vegan frosting to top off a fabulous bake! These are fluffy and moist and require no odd ingredients!
These mini cakes are too cute, and are packed full of flavour. If you want a Starbucks carrot cake recipe, this one really couldn’t be easier. Conveniently, it is also cheaper and healthier – without added preservatives or other odd things!
Whenever I craft a vegan recipe, I want it to be as approachable as possible. This doesn’t require much in terms of equipment, ingredients or skill, so is great to get the whole family involved in. A mini loaf tin can be bought online/in most major supermarkets. This is also one of those cakes that is so appreciated if you’re turning up somewhere, or just to take to work! I think there’s something nice about having a cake recipe to hand that you can pull together in no time.
The cakes come out moist and fluffy, with just a touch of carrot/spiced flavour. These are perfect to make with friends or family. Get decorating with other fun things for a fun-filled afternoon! Make sure your cakes are fully cooled down before frosting, so that the buttercream doesn’t melt!
Tips for the best Copycat Starbucks – Mini Carrot Cake Loaves (Vegan)
- Butter: Use unsalted butter, and mix with the apple sauce and sugar until fully creamed together (about 3 minutes).
- Apple Sauce: This is the egg replacement to bind everything together. I do not recommend omitting!
- Nuts: Of course, feel free to omit – no other adjustments are needed!
- Frosting: As with any buttercream, make sure all your ingredients are at room temperature before starting. This prevents the mixture from splitting.
- Piping Bag: I actually don’t use a piping bag for these. I tend to use a ziplock sandwich bag and just snip the corner off to make life easier!
- Storing: These will keep for about 3 days in an airtight container. They are a great option for a grab-and-go snack, lunchboxes or just grazing on for that mid-afternoon sugar hit.
- Tin: I cut up baking paper and line the tin so that I can pull the loaves out using the ‘tabs’.
For these Copycat Starbucks – Mini Carrot Cake Loaves (Vegan), I use a standard mini loaf tin. I also recommend a good stand mixer or high speed mixer (like this one). For another mini loaf tin recipe, try these Chocolate Chip Cake Bars or these Lemon Drizzle Loaves. For videos, check my Instagram.
Copycat Starbucks – Mini Carrot Cake Loaves (Vegan)
Ingredients
- 60 g Apple Sauce
- 60 g Granulated Sugar
- 60 g Light Brown Soft Sugar
- 60 g Unsalted Vegan Butter Melted
- 110 ml Vegan Milk
- 165 g Plain Flour
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 2 tsp Ground Cinnamon
- 1 tsp Mixed Spice
- 50 g Carrot Grated
- 100 g Raisins Optional
- 50 g Chopped Walnuts Optional
For the Frosting
- 80 g Unsalted Vegan Butter Room Temperature
- 300 g Icing Sugar
- 2 tsp Vanilla Extract
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line your mini loaf tin (see notes for tips)
- In a large bowl, or the bowl of a stand mixer, combine the butter, apple sauce and both sugars. Mix until combined.
- Add the flour, baking powder, baking soda and spices and mix again. Add in the grated carrot, raisins and nuts – fold until all incorporated!
- Scoop into the lined tin. Bake for 20-25 minutes, until golden brown and a skewer inserted comes out clean. Let cool fully on a wire rack before frosting.
- For the frosting: combine the butter with half the icing sugar on a high speed. Add in the vanilla and gradually add in more icing sugar to reach a creamy/spreadable consistency! If it gets too stiff, add some vegan milk! Pipe/spread on the cakes and decorate with more nuts if using!
